Celery Root Slaw

15102010

Celery root (celeriac) is not the most attractive vegetable but it's delicious and versatile

Celery root (a.k.a. celeriac) is a root vegetable with a mild celery-like taste. It is delicious both raw and cooked and it can be a nice alternative to potatoes in a puree or soup. However, I particularly like celery root shredded and mixed with a lemony dressing, making a refreshing cold-weather slaw that is perfect with roast meats.

Celery root tends to be quite hard so peeling one requires a sharp knife. To easily peel off the ugly outer skin, slice a sliver off the bottom so the root will stand upright on a cutting board. Using a large, very sharp knife, carefully slice the skin off in a downward motion, working your way around the root (much like peeling a pineapple). Discard the skin. The root can be hand shredded on a box grater, however, I find it’s much easier to do so with a food processor grater attachment if you have one.

This salad makes a great side dish to roast chicken, braised short ribs or roast beef. Prepare the salad a few hours in advance so the flavours have time to come together and the celery root softens a little.

Celery Root Slaw

Makes about 4-1/2 cups of slaw

½ large celery root or one small celery root, peeled (see note above for peeling guidelines) – will equal about 4-1/2 cups once shredded

¾ cup Hellman’s or Best Foods style mayonnaise

1 teaspoon white wine vinegar

1 teaspoon fresh lemon juice

½ teaspoon celery salt

1 teaspoon sugar

2 Tablespoons Dijon mustard

1 clove garlic, finely minced

1 Tablespoon flat leaf (Italian) parsley, finely chopped

Frisee or salad greens for serving (optional)

Cut peeled celery root into 3” chunks. Using a food processor with a grater attachment or a box grater, grate celery root. Place in a large bowl and set aside.